1/8 Photos of Filipino Adobo (Pork or Chicken) With Slow Cooker Variation
For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.
My Private Note
Units: US | Metric
- 3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1 cup water
- 2 -3 bay leaves, crumbled
- 2 teaspoons peppercorns (whole)
- 4 garlic cloves, crushed
- 1 medium onion, chopped
- 3/4 teaspoon ground pepper
- 2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)
- 1Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
- 2Stove top instructions.
- 3Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- 4Allow everything sit at room temperature for at least 15 minutes.
- 5Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
- 6Remove lid and cook 10 minutes more.
- 7Serve with rice.
- 8Slow Cooker instructions.
- 9Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- 10Allow meat to sit at room temperature for at least 15 minutes.
- 11Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
- 12Serve with rice.
- 13(Freezer instructions courtesy of Erindipity).
- 14To freeze: Combine all ingredients in a ziptop bag. Freeze.
- 15To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.
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Nutritional Facts for Filipino Adobo (Pork or Chicken) With Slow Cooker Variation
Serving Size: 1 (333 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 730.6
- Calories from Fat 283
- Total Fat 31.4 g
- Saturated Fat 10.5 g
- Cholesterol 285.6 mg
- Sodium 3365.0 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 1.3 g
- Sugars 1.8 g
- Protein 98.0 g